Graza

In a large pan, heat Sizzle over medium-high heat. Add the chopped onions and cook for 2-3 minutes, until softened. Stir in the smoked paprika, the cumin, the chipotle powder, the chopped garlic and the tomato paste, cooking for an additional minute until fragrant.

Add the ground beef to the pan, breaking it up into small pieces as it cooks. Cook for 5-6 minutes, or until the beef is browned and fully cooked through. Season with salt and pepper to taste. Add the jalapeno pepper and the chopped cilantro. Mix well.

Roll out the pie dough on a lightly floured surface. Using a round cutter cut out circles from the dough.

Place a spoonful of the meat mixture in the center of each circle. Add a small amount of shredded mozzarella and on top of the meat. Fold the dough over to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork to ensure they are securely closed.

In a deep pan or skillet, heat about 1 inch of Frizzle over medium-high heat. Once the oil is hot, fry the empanadas in batches. Fry for 1-2 minutes on each side, until golden brown and crispy. Remove the empanadas from the oil and place them on paper towels to drain excess oil.

In a small bowl, combine the parsley, the cilantro, the minced garlic, and the chili flakes. Add Drizzle and the lime juice, then stir to combine. Season with salt and pepper to taste.

Serve the hot empanadas with a side of chimichurri sauce for dipping. Enjoy!